Cheesy Potato Stacks
Delicious layers of seasoned potatoes blanketed in gooey melted cheese, perfect for any occasion.
Ingrédients
Main Ingredients
- 4 medium medium russet potatoes (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional) For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Let it heat while you prepare your ingredients.
- Grease a standard muffin tin lightly with cooking spray or butter.
- In a large bowl, combine the thinly sliced potato rounds with olive oil, garlic powder, smoked paprika, salt, and black pepper. Ensure they are evenly coated.
- Begin stacking the seasoned potato slices upright in each muffin cup, filling to the brim.
- Lightly coat the tops with melted butter to enhance browning while baking.
Cooking
- Bake the muffin tin in the oven for about 25 minutes, allowing the potatoes to soften.
- Remove the tin from the oven and sprinkle mozzarella, cheddar, and Parmesan cheeses generously over each stack.
- Return the muffin tin to the oven and bake for an additional 12-15 minutes until the cheese is bubbly and golden brown.
Serving
- Let the Cheesy Potato Stacks rest for about 5 minutes before removing them from the muffin tin.
- Use a spoon to gently lift the stacks out, garnishing with chopped parsley if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days or freeze wrapped individually for up to two months.